Dracula's BBQ-Glazed Beef Rump
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Dracula's BBQ-Glazed Beef Rump

Dracula's BBQ-Glazed Beef Rump

with Creamy Potato Mash & Shivery Slaw

Did you hear that? Something just made a noise that sounds oddly like a rumbling stomach. It's best to offer this hungry beast a creamy and charred corn slaw with some crisp roast potatoes. If that isn't enough, we heard it's favourite is chicken with a startling Caribbean jerk seasoning. That should placate any hungry beast at your table.

Tags:
Kid Friendly
Quick
Allergens:
Milk
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1

carrot

1 bag

baby spinach leaves

1 bag

Shredded Cabbage Mix

1 packet

mayonnaise

(Contains Egg; )

1 packet

Beef Rump

1 sachet

All-American Spice Blend

1 packet

BBQ sauce

Not included in your delivery

olive oil

40 g

butter

(Contains Milk; )

2 tbs

milk

(Contains Milk; )

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Nutrition Values

Energy (kJ)2895 kJ
Fat35.5 g
of which saturates16.8 g
Carbohydrate52.2 g
of which sugars26.4 g
Protein40.5 g
Sodium1208 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Half-fill a large saucepan with boiling water. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!

2
2

• While the potato is cooking, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add beef rump and turn to coat. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes, or until cooked to your liking. Transfer to a plate to rest.

3
3

• While the beef is cooking, grate carrot. Roughly chop baby spinach leaves. • In a large bowl, add carrot, baby spinach, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Toss to combine. Season to taste. • In a small bowl, combine BBQ sauce and a splash of water.

4
4

• Slice beef rump. • Divide beef, mashed potato and slaw between plates. • Drizzle BBQ glaze over beef to serve. Enjoy!

Little cooks: Add the finishing touch by drizzling over the BBQ glaze!